Japanese food is beautifully and artistically arranged.










As Japan consists of 3,000 islands, seafood constitutes a large part of the local diet; in fact Japan is responsible for eight percent of the fish caught in the world. Two thirds of the islands are mountainous, however some areas have been terraced and used to grow rice.


In the 700’s A.D., Buddhism became popular in Japan, and with it came a ban on eating meat. This led to the development of sushi, raw fish placed on vinegared rice, and sashimi, raw seafood eaten with soy sauce. Chopsticks were introduced from China around 300 B.C.  Tempura is fish, prawns or vegetables coated with egg, water and flour and then deep-fried. Yakitori is skewers of chicken, meat and vegetables placed on skewers and grilled over hot coals.  Cooked at the table, sukiyaki combines thinly sliced beef, noodles, vegetables and tofu.  Noodles and rice are two staples of Japanese cuisine.  Among the many forms of noodles, the most popular are soba, thin brown noodles made from buckwheat flour, udon, thick white noodles made from wheat flower, and ramen, thin curly noodles also made from wheat flower.   Rice is eaten with every meal, as are tsukemono, Japanese pickles.  Common to many dishes are daikon, a large white radish, ginger, seaweed and products made from sesame seeds.  Green tea is the national beverage of Japan, and rice wine, called sake, is a popular drink.


Japanese food is beautifully and artistically arranged.  Only fresh ingredients are used, and food is generally purchased the same day it will be cooked.  As a result of their healthy eating habits, Japanese people live long lives and have relatively low rates of heart disease.




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